So I originally mentioned this post on Snapchat (absolutelykylie) and said I would do a blog post on the recipes...and theeen I failed. Since this was all on snapchat and I didn't take any pictures, I only have screen grabs and words for you, but in case you were following along and you're interested in how I cooked meals ALL week from 2 chickens, I've thrown together the recipes! I only have a few screen grabs for pictures of the recipes, but because I believe a blog post isn't complete without pictures, i've thrown in a few precious ones of our little guy that have nothing to do with anything...so, enjoy ;)
So the recipes for the week were as follows-
Sunday: Chicken + Roast Vegetables
Monday: Chicken Tortilini Soup with homemade stock
Tuesday: Chicken & Roast Veggie Enchiladas
Wednesday: Southwest Chicken Cobb Salad
Friday- Date night & we went out ;)
So to start you will need:
- 2 roast chickens
- 3 zuchinni
- 1 butternut squash
- 3 white potatoes
- 1 pound green beans
- 1 pound carrots
- 1 onion
- Olive Oil
- Fresh Rosemary
- spices of your choice, we like: S&P, fresh garlic, red pepper flakes, cinnamon, cumin, chili powder
This is truly the easiest prep and go recipe. It helps to cook it all in one pan by using a roaster and setting a roasting rack on top of it. Chop all of your veggies and season liberally, coat in a bit of olive oil and put in the bottom of your roaster.
Next, prep your chickies. Remove the insides (sorry, this part is gross) but you don't want to forget this because they're generally wrapped in plastic which is certainly not good eats. (Any other Alton Brown fan-girls out there?)
Make sure your chickens are completely defrosted, pat them dry, and coat in spices, chopped rosemary, garlic, and olive oil. Make sure you season under the skin as well so it really sinks into the meat. Set the chickens on the roasting rack and cook at 425 for 1 hour. Use a meat thermometer to make sure the deepest part of the chicken has reached a temperature of 165 and you know its done!
We shred up the chicken and serve it alongside the veggies and have plenty of leftovers for the rest of our meals!
Like...Chicken Tortillini soup! Chicken Noodle Soup but better :)
This one takes some time because of the stock, but it is completely hands off so it won't bother you a bit. Sunday night, after you strip the meat off the chicken bones, toss em in your slow cooker with an onion, some celery stocks, and some carrots. Maybe some garlic if you're feeling fancy ;) Top with 3 quarts of water, and cook on low in your slow cooker for 24 hours.
To make your soup you're going to need:
- Fresh Tortillini
- Leftover Veggies
- Leftover Chicken
After 24 hours, your stock is going to be rich, flavorful, and perfect! The bones break down after all of that cooking and are SO full of healthy benefits. The exact reason why people tell you to eat chicken soup when you're sick :)
Throwing this together is a snap. Boil your tortilini in a separate pot so you don't turn them into jelly if you have leftovers.
Strain your stock through a fine mesh strainer, and pour into your soup pot. Throw in leftover chicken & veggies, season to your liking, and let it simmer for a few minutes to bring the flavors together. Add your tortilini to a bowl, pour over your soup, and top with fresh parsley & a squeeze of lemon. SO good!
Tuesday night I made enchiladas, you will need:
- Flour/Corn Tortillas (whatever your preference)
- Green Enchilada Sauce
- Cheddar Cheese
- Black Beans
- Green Onions
- Tomatos/Chilis (rotel)
- Leftover Chicken
- Leftover Roast Veggies
For Special Sauce (like in Stepbrothers):
- 1 Cup plain green yogurt
- 1 lime
- garlic powder
This is so simple. In a casserole dish, pour a small amount of enchilada sauce for your "glue". In a tortilla, add some chicken, leftover veggies, black beans, cheese, Rotel, and green onions. Roll up and place in dish. Continue until your dish is full! Coat in the remainder of your enchilada sauce, cheese, and throw in a 350 degree oven for about 30 minutes, or until everything is melty and delicious.
I serve with a sprinkle of fresh cilantro, as well as our favorite special sauce. Mix 1 cup greek yogurt with the juice of one lime, a tsp of garlic powder, tsp of cumin, tsp of pepper, and pinch of salt. Save whatever is leftover from your sauce for tomorrow nights dinner!
Our last dinner of the week is a real pantry clean out. I try to make a big salad at least once a week and just throw whatever we have left in a big bowl, top with some dressing and call it supper.
- Bell Pepper
- Hardboiled Eggs
- Tortilla Chips
- Leftover Chicken
- Leftover Veggies
- Leftover Special Sauce
This is making my mouth water because it truly is so delicious! Chop up a bell pepper, your corn, and toss in a cast iron skillet with some leftover veggies and olive oil. Saute till everything is nicely browned and crispy.
Set aside, and toss the leftover chicken in olive oil with s&p, cayenne pepper, and a little chili powder. Saute until warmed through and crispy on the edges.
In a big salad bowl, shred your lettuce, top with hard boiled eggs, any veggies from your fridge that need used up, your pepper/corn relish, chicken, and tortilla chips. Avocado takes this salad to the most delicious level, so if you have them in your area, pick one up! I drizzle our leftover special sauce as dressing and we devour it!
That's everything! So sorry for the lack of pictures, I had no idea how well received this would be! This is how we eat most weeks, so I promise to photograph our next weekly meal plan and share it out!
Happy Monday, ya'll! Cheers to a good week ;)
Until Next Time,